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Apr 19, 2024 · These are just the tip of a culinary iceberg that covers a wide range of dining options for all travellers. Meet the 30 most mouth-watering traditional Korean dishes that you will be craving now and long after you return from your trip to Korea.
- List of Korean Vegetables. These healthy vegetables are essential in Korean cuisine and can be used in different South Korean dishes, especially in soup, stew, stir-fried dishes, and noodles.
- List of Fruits in Korean. This list shows Korean words for healthy foods that can be enjoyed as is or can be made into something even better. Korean. English.
- List of Meats in Korean. The word for “meat” in Korean is 고기 (gogi). These are used as the main ingredient for plenty of Korean food that Koreans and people all around the globe enjoy.
- Cooking Ingredients in Korean. Each ingredient on the list helps enhance the flavor of the dish that you plan to make to match your palate. Korean. English.
- What Is Gosari
- What Gosari Tastes Like
- Ingredients For Gosari Namul, Serves 6 to 8 as A Side Dish
- How to Make Gosari Namul
Gosari / Kosari (고사리) is the young stem of fernbrake (or fiddlehead). It is commonly used to make a side dish or soup / stew (e.g. yukgaejang) in Korean cooking. You can get dried fernbrake or ready to use fernbrake (e.g. boiled and frozen fernbrake) from a Korean grocery store. Though it is much easier to find dried fernbrake, as frozen ones are n...
I don’t know what raw or ready to use gosari tastes like as I’ve only tried it in a finished form such as today’s recipe – Gosari Namul. Among other things, gosari namul is seasoned with soy sauce, minced garlic, sesame oil and sesame seeds. So it has a mildly garlicky and salty taste. Also, you should expect a strong nutty aroma coming from sesame...
Main
1. 190 g / 6.7 ounces hydrated gosari (fernbrake) 2. Some water to boil gosari 3. 3 Tbsp water 4. 1 tsp roasted sesame seeds 5. Some cooking oil (I used rice bran oil)
Seasoning
1. 1 Tbsp regular soy sauce 2. 1 Tbsp sesame oil 3. 1 Tbsp green onion, thinly sliced 4. 1 tsp minced garlic 5. 1/4 tsp fine sea salt * 1 Tbsp = 15 ml ** If you want to learn more about Korean ingredients, check my essential Korean ingredientslist!
1.Place the dried gosari / fernbrake in a large bowl and immerse in water overnight (8 to 12 hours). Drain away the water. Boil some water in a sauce pan (enough to cover the fernbrake) and add the fernbrake in the rolling boiling water then boil for a further 30 minutes. Drain away the water and rinse the gosari well under cold running water. 2. C...
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- Appetizer
Namul is a widely accepted term used to refer to Korean vegetable side dishes, which can include green leafy vegetables, starchy root varieties, sprouts, green beans, and occasionally even fruit. The ingredients are used in raw, pickled, fried, sautéed, blanched, or dry form.
- Bulgogi. This dish of thinly sliced marinated beef is one of the known symbols of Korea. Bulgogi, which translates to “fire meat”), is so popular that it was among the 26 Korean words added to the Oxford English Dictionary’s (OED) September 2021 update.
- Bibimbap. No trip to the rice-loving nation of Korea is complete without a taste of bibimbap, one of the best-tasting and best-looking traditional Korean foods.
- Dakgalbi. Dakgalbi combines gochujang-marinated chunks of chicken with vegetables such as cabbage, carrots, and sweet potatoes, as well as tteok (rice cake), and spices like gochujang.
- Bossam. Bossam is a dish of thinly sliced boiled pork (typically shoulder). If you think that’s boring, then think again. The dish itself sounds simple but it is complemented by an assortment of side dishes: spicy radish salad, raw garlic, ssamjang, salted shrimp, and kimchi.
Nov 19, 2020 · Food can reflect a country’s unique history and culture. Here are 12 traditional Korean food dishes and how they have changed over time.
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May 7, 2024 · Dive into the rich tapestry of Korean cuisine with our blog exploring the meanings behind common Korean food names. From fiery bulgogi to comforting bibimbap, discover the stories woven into each dish's name, offering insights into ingredients, cultural influences, and culinary traditions.
